Stuff Pepper Lasagna– Gluten Free and Low Carb…

 

  • 4 large bell peppers any color
  • 1 1/4 cups sauce (any type)
  • 1/2 -1 pound ground beef or ground turkey
  • 15 oz ricotta
  • 1 large egg
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup mozarella shredded
  • Italian Seasonings (Oregano, Parsley, Basil, Thyme etc– season to taste)
  • Garlic (fresh or powdered– season to taste)
Instructions
  1. Prepare your sauce with ground beef or turkey along with Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste).
    (Make sure meat is thoroughly cooked prior to adding red sauce and seasonings– or no meat if you wish…)
  2. Slice the bell peppers in half lengthwise (through the stem and bottom). Remove all seeds and ribs from the peppers then place in boiling water until soft– complete while completing the sauce…
  3. Make the cheese mixture by combining the ricotta, egg, Parmesan, mozzarella, Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste) . Mix together and set aside.
  4. Heat the oven to 350F.
  5. Place the pepper halves on a large baking sheet or in a glass casserole dish. In the bottom of each pepper, spread 1-1 1/2 Tbsps of the cheese mixture. Then add 1 Tbsp of the sauce and spread out across the pepper.
  6. Top each pepper with a  mozzarella cheese, just to cover- amount is up to you on the desired amount of cheese…
  7. Place the peppers in the oven and bake until the cheese is melted or until starting to brown, approximately 15-20 minutes.  If the pepper is getting too soft and you are not getting any color on the cheese, switch to the broil setting in the oven, move the peppers to the top rack, and broil briefly until browned if you wish for a crunch. (Do not use a silicone sheet liner when broiling).
  8. Remove from oven and let stand for a few minutes. Serve warm with salad if you wish.
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Ground Turkey Sweet Potato Skillet

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Ingredients:

    • 2 tbsp extra-virgin olive oil
    • 1 lbs extra-lean ground turkey
    • 1 tsp garlic clove, minced
    • ½ cup onions, diced
    • ½ cup yellow pepper, diced
    • 1 ½ cup sweet potato, diced
    • Salt and freshly ground black pepper
    • A pinch of red chili flakes
    • ½ cup shredded mozzarella cheese
    • Fresh parsley for garnishing

Directions:

  1. In an iron cast skillet, heat olive oil over medium high heat.
  2. Add ground turkey and garlic.Use a wood spoon breaking up the turkey while it cooks.Stir occasionally and cook for about 7 minutes.
  3. Add onions and yellow peppers and cook until onions are gold brown.
  4. Add the sweet potato, chili pepper, salt and pepper.
  5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook faster the sweet potato.
  6. While the sweet potato is cooking pre-heat the oven to 400 degrees.
  7. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below).
  8. When the cheese melts, remove from the oven and garnish with parsley.

* You can just put the lid on the skillet for 5 minutes. The cheese will melt.

**You can keep this recipe in the fridge for up 6 days.

For this recipe I used ground turkey that is 85% more lean and has 15% less fat than beef.

Roasted Root Vegetable Soup

roasted veggies

2 large carrots roll cut
2 small zucchini
½ leak
1 acorn squash with shell on medium dice
1 sweet potato
1 rutabaga medium dice
2 cloves of garlic minced
1 sprig of fresh rosemary
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh parsley chopped
2 Tbsp. olive oil
Sea salt to taste
Ground black pepper
6 cups Magic Mineral Broth (Recipe provided on 08/05/2016 for this very reason 🙂 )

Place all diced vegetables on a sheet pan and sprinkle with olive oil and a pinch of salt. Roast them in a preheated oven at 350 F for 20 minutes or until the vegetables are soft.(except the onions and garlic)
In a 6 quart pot add the remaining olive oil and sauté the onions until golden. Add the roasted vegetables and the herbs, and the broth, bring to a boil, reduce heat and simmer for about 10 minutes.
Season your soup think FASS. Serve with fresh chopped parsley optional…

Sauteed Kale with Red Pepper on Quinoa

Kale
1 large Red Pepper
1 bunch of Kale
2 Tbsp. Olive oil
Salt and pepper to taste
Lemon juice
Cooking Kale
Wash your vegetables and greens. In a saute’ pan add olive oil and season with a pinch of salt; add in red pepper sliced and saute’ for 5 minutes, covered add in your chopped greens still wet. All process keeps your pan covered. Season to taste, just before serving drizzle on lemon juice!
Serve over brown rice or quinoa or alone… enjoy!

Blackbean Chili & Avocado Cream

 

Blackbean.jpg

Serves 6
Ingredients:
2 tablespoons extra virgin olive oil
Pinches of sea salt
1 ½ cups medium dice, red, orange,
and yellow bell peppers (small
bite-size pieces)
3 cloves garlic, minced
1 to 3 tablespoons taco powder
1 teaspoon dried oregano
½ teaspoon ground cinnamon
14.5 ounces crushed tomatoes plus two fresh diced tomatoes
4 cups cooked organic black beans
1 lemon juice
Blackbean crockpot
Procedure:
1. In a 6-quart pot, heat the olive oil over medium heat. Add the bell peppers and sauté until just tender. Add the garlic and sauté for 30 seconds.
3. Stir in taco powder, oregano, and cinnamon, mixing thoroughly to coat peppers.
4. Stir in the tomatoes, pinch of salt, and 1 cup water, cover and bring to a boil, lower heat and simmer for 20 minutes.
5. Add the cooked beans and a pinch of salt. Simmer, uncovered, for about 15 minutes, stirring occasionally.
6. Serve in individual bowls garnished with a dollop of Avocado Cream.

Avocado Cream

Avocado Cream
Ingredients:
1 ripe avocado, coarsely chopped
¼ cup loosely packed fresh cilantro (optional)
1 tablespoon water
1 tablespoon fresh lime juice
¼ teaspoon sea salt

Procedure: Avocado Cream
1. In a blender or a food processor fitted with a metal blade, combine the avocado, cilantro, water, lime juice, and salt.
2. Process until smooth.

Great as a dip for corn chips too!